This dish of Native American origin has been reinterpreted and enjoyed for centuries, especially in the South. The main ingredients of succotash are typically fresh corn and lima beans, but there are any number of variations you can make. Here’s Chef Kyle’s take on this classic American side.
- 4 each – Fresh corn, husk removed, roasted, then cut off of the cob
- 2 cups – Red bell peppers, roasted, diced
- 1 cup – Zucchini, grilled, diced
- 1-2 teaspoons – Garlic, fresh, minced
- 3 tablespoons – Yellow onion, diced
- 2-3 tablespoons – Extra virgin olive oil
- Salt – to taste
- Fresh cracked pepper – to taste
- Pinch of paprika
- As needed – fresh chopped parsley
- As needed – paprika
Method of Preparation
- In large sauté pan on medium-high heat, add olive oil, garlic and onions and sauté for 3 minutes.
- Add corn, peppers, and zucchini and sauté for another 4-6 minutes.
- Add salt, pepper, and paprika. Season to taste.
- Sauté for another 1-3 minutes.
- Season to taste.
- Serve hot.
- Add jalapeños for an added kick!
- This recipe makes a great side dish, too.
From the kitchen of Chef Kyle Williams. Bon appetite!